Japan’s biotherapy development research centre (who should probably be doing far more important things) made the discovery when they asked a pastry chef to make a dessert using polyphenol - a liquid extract from strawberries.

But the chef hit an obstacle fairly early on, as every time he tried to use the dairy cream with the strawberry polyphenol added to it, the cream solidified instantly.

Instead of writing this off as a failed culinary venture, the team realised they had struck gold and quickly turned it into a marketable feature.

Now the ice cream shop who sell the ice cream has gained a global reputation, and people are flocking from all over to try it out.